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Sunday, June 26, 2011

London Broil with Ravigote Sauce

From the kitchen of One Perfect Bite...As far as I'm concerned, there should always be room in a recipe collection for one more way to cook a London broil. If you try this one, I think you'll understand why I'm so enthusiastic about it. I found the recipe in The Gourmet Cookbook and it really makes a fine steak. Nowadays, we all know that London broil is a method of cooking, rather than a cut of meat. The true origins of the steak are not known, but we do know that it was originally made with a flank steak that was quickly pan fried and cut across the grain for serving. Flank steak was chosen for the preparation because it was so cheap. Times change, and, because flank steak has become expensive, the name is now applied to any lean cut of beef that needs to be marinated or tenderized before it is grilled. To work as London broil, the cut should have a single muscle like that found in a steak coming from the top round or shoulder. These cuts of beef can be grilled, broiled or pan fried as long as they are not overcooked. The thickness of the steak will determine cooking time. The steaks used by home cooks to make London broil are rarely over 1-1/2 inches in thickness, so it is not difficult to correctly time their cooking. The sauce that is served with this steak adds a wonderful brightness to the dish. It is French in origin and based on a veloute sauce that is cut with white wine vinegar and mustard. It is a perfect accompaniment to London broil and it is much easier to make than a Bearnaise sauce. The steak and the sauce make a wonderful summer meal. I hope you'll try this recipe. It will not disappoint.

52 comments
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That looks just perfect, I wish we could get steak that was good enough to cook like that. After South African steak, I find steak in the UK generally tough and tasteless and very expensive. I have not tried steak in France as I am usually on my own but I will certainly bookmark this recipe. Thanks, Take care Diane.

I've never had ravigote sauce, sounds delicious, will have to try it, an interesting combination of ingredients. I remember making bernaise sauce for beef years ago and it complemented so well; I am sure this sauce does as well, looks delicious.

I wasn't aware of that London broil way to cook a steak... It's probably because I'm a french speaker, lots of english and americain traditions are unknown by us, frenchies from Quebec... Anyway, I like this steak and the sauce looks very yummy!

I certainly WILL try this recipe. I have always been intimidated by any 'London broil' as it can be tough if poorly treated. Thanks for the tutorial on preparing this dish, Mary! I feel confident that I can get it right after reading your post!

I haven’t made London Broil in a while and I made this recipe last night. It was terrific!! I am definitely saving this recipe. The only thing I did differently is I used grass fed beef. You should try it the next time you make this recipe. I am sure you will absolutely love the flavor. In case you are unaware grass fed beef is lower in calories and fat, higher in omega 3 fatty acids and beta-carotene, and has 4 times more vitamin e than traditional grain fed beef. If you want to find out more, check out the La Cense Beef website. They have a wealth of information and you can even order online and have it delivered to you if you choose to do so.

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